Yield: 12 Servings
|6 ounces||Soft Margarine|
|6 ounces||Caster Sugar|
|6 ounces||Self-Raising Flour|
|Grated Rind and juice of 1 lemon|
|2 ounces||Plain Chocolate|
|4 ounces||Slightly Salted Butter|
|8 ounces||Icing sugar, Sifted|
|4 ounces||Plain chocolate|
|3 tablespoons||Apricot Jam|
|4 larges||Cadbury's Flake Bars|
|8 ounces||Cadbury's Mini-eggs|
FOR THE CAKE
FOR THE DECORATION
Preheat oven to 190C,375F,Gas Mark 5. Put margarine, caster sugar, eggs and self-raising flour in a bowl. Combine ingredients, then beat well until mixture is light in colour and texture. Stir in orange rind and half of the juice.
Break up chocolate for cake. Place on a plate over a pan of simmering water until completely melted. Stir chocolate through cake mixture so that it is streaked. turn mixture into a greased 9 inch ring tin and spread level.
Bake cake in preheated oven for 30 minutes until spongy to touch.
Turn on to a wire tray and leave to cool. Beat butter until soft, then gradually beat in icing sugar and remaining orange juice.
Melt chocolate for decoration, as before, and beat into buttercream to make a smooth mixture. Split cake in half. Spread both halves with jam and sandwich back together. Place cake on a plate and, using a small palette knife, spread chocolate buttercream over surface, leaving it rough in appearance.
Using a sharp knife, cut flake bars into long pieces and arrange over cake to give a nest effect. Fill centre of cake with Mini-eggs.
Decorate with Easter chicks if liked.
Source: CHAT Magazine